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1
1.Place chicken into stock pot with onion, garlic, bay leaves, bouillon, cumin, salt and pepper.
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2
Fill with enough water to cover chicken completely.
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Bring to boil and simmer for about 45 minutes, until chicken is done.
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4
2.Remove chicken and set on plate; reserving stock.
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5
Remove the bay leaves from the stock, before you forget.
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6
3.In blender place mole sauce.
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Add about 2 cups of chicken stock and blend several minutes until smooth; set aside.
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8
4.In large skillet add oil and diced onion.
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Saute over medium heat until golden brown; 5-7 minutes.
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Add ketchup and stir until bubbling, add tomato sauce and stir until bubbling, add diluted tomato paste and stir until bubbling again.
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11
Add the mole sauce from the blender.
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Stir together again.
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13
Add the chocolate tablet and stir constantly; being careful not to burn the chocolate.
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14
Once chocolate is incorporated, turn heat to low.
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15
Add chicken stock a cup at a time to mole until you reach your desired consistancy; the sauce will get thicker while it stands also.
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16
I prefer 2-3 cups of chicken stock (be sure to discard bay leaves).
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Add salt and pepper to taste.
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18
5.Remove skin from chicken and place chicken into mole until thoroughly coated.
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19
Remove from heat and serve.
